Archives for posts with tag: Parmigiano Reggiano

We invited our good friend Reynaldo over for dinner Sunday night. Reynaldo ate four plates of this clam pasta.
Chinese clams are sweet and delicious. The secret is not to cook them too long, as they will shrink and get a bit rubbery. For the live clams, we get them from Jiashan wet market and the address is 328 Jianguo lu near Taiyuan lu. 嘉善菜场, 建国西路328号近太原路。Happy cooking!

1 pound live round clams
1 pound live razor clams
8 medium ripe red tomatoes, roughly chopped
1 medium red onion, chopped
2 tablespoons good olive oil
5 cloves garlic, minced
3 tablespoons Italian flat-leaf parsley, finely chopped
1 package spaghetti
Parmigiano Reggiano
Sea salt
Freshly ground black pepper

Wash the clams with plenty of water, drain and set aside. Discard any opened clams.

In a medium sauce pot, heat 2 tablespoons olive oil on medium-high heat, throw in the onions and saute until translucent. Add the tomatoes, half of the garlic then turn heat down to a simmer. Add salt & pepper to taste and a pinch of sugar if the sauce is a bit acidic. Cover and simmer for 30 minutes.

In the mean time, boil spaghetti until al dente according to package direction. Drain and set aside.

In a large saute pan, heat 1 tablespoon olive oil on high heat. Add garlic and saute until fragrant. Add in the clams, toss and season with salt & pepper. Cover and cook until the clams open, about 2-3 minutes. Dish the clams into a large bowl.

In the same saute pan, add the cooked pasta, tomato sauce, clams, about a half cup of clam juice from the clam bowl and toss to coat. Season with salt & pepper to taste.

Sprinkle with chopped parsley and grated Parmigiano Reggiano.


The mystery Chinese greens we’ve been using are called clover leaves (新草头).  We love the taste and use it often in salads.  Here’s a wonderful recipe for this tasty baby green.

1 bunch clover leaves
20 wild strawberries
1 small red chili, finely chopped
1 clove garlic
1/4 cup good olive oil
3 tablespoons rice wine vinegar
Juice of 1/4 lemon
Shaved Parmigiano Reggiano
Fleur de sel
Freshly ground black pepper

Wash the clover leaves and strawberries thoroughly then pat dry.

Finely chop 2 strawberries. In a small bowl, mix together olive oil, chopped strawberries, whole garlic, pinch of salt and pepper. Microwave the oil mixture for 45 seconds, then cool.

After the oil mixture is cooled, discard the garlic, whisk in the rice wine vinegar and lemon juice, then add the red chili. Dress the greens with the vinaigrette, add shaved Parmigiano Reggiano and serve immediately.

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